Although originally I started out thinking about this project in terms of breads, some sort of vaguely formed idea in my head that every culture has some sort of stuffed bread similar to an empanada, samosa, turnover, pasty, etc. – that’s turning out to not be as true as I surmised. So the bread part of this may stray into slightly more pastry-ish, stuffed sorts of things, or perhaps even not stuffed. Soups, however, in one form or another, are ubiquitous in the world. I think. And besides, we love our soup.

algeriachorbafrikSo this week, we’re on to Algeria. The bread, Brik, sometimes called brick. It’s both the name of the final dish, and also the name of the bread, or pastry, or wrapper, I’m not sure what to call it, which is also known as warka. It’s similar in some ways to a phyllo dough, except it’s made from a batter, rather than a rolled out thin sheet. There’s a youtube video here that covers how to make it at home. It’s a little hard to watch, as the helium-voiced narrator describes the “action” (I’m not being rude, she’s really sucking on helium while she cooks). And the soup, one version of what seemed to be the clearly national, or at least ubiquitous soup, Chorba (a.k.a. Shorba, Cheurba), usually followed by a modifier that indicates what’s in it – lamb, chicken, pasta, wheat… I went with Chorba Frik… more below.

algeriabrik1I didn’t find it as easy as she makes it looks, though some of that is likely just practice, and getting the consistency of the batter just right (200 gm flour, 2T fine semolina, 1t olive oil, 1t lemon juice, ½t salt, 100+ml water). I also don’t have a mirror surface non-stick griddle to set atop the steaming pot of water, the closest I could come up with was an old, beat-up crepe pan. Which also meant they were far smaller than hers.

algeriabrik2At least half of the warka sheets ended up looking like this – they simply tore or fell apart trying to remove them from the pan. I’d made half a batch of the batter, which should have ended me up with a dozen warka…

algeriabrik3I ended up with six. And four of them stuck together, despite being oiled as she recommended, so in the end, I had two usable ones.

algeriabrik4There were several different recommended fillings for the finished briks, but mostly they sounded pretty ordinary – ground beef with some seasoning, cheese and some sauteed greens, but easily the most common, and the most intriguing, was made from tuna. I sauteed a chopped onion, some chopped lemon peel – most of the recipes called for preserved lemon peel, which I didn’t have, so I added in a half teaspoon each of cinnamon, coriander, white pepper and turmeric, spices I commonly use when I’m preserving lemons.

algeriabrik5Then added in a drained can of tuna, a couple of chopped hard boiled eggs, a teaspoon of chopped capers, a bunch of chopped parsley, and salt to taste. Let it cool.

algeriabrik6And, wrapped up a couple of blintz style briks with the filling. Even here, the two decent ones I ended up with started to fall apart. There’s clearly something more to the making of this than I got from the video, or, again, it just takes practice. Recommendations abound on the internet for substitutes, the most common seem to be Chinese springroll wrappers, and were I to make these again, which it’s likely I would, as they’re delicious, that’s what I’d use. Finished off the briks by frying them in vegetable oil until lightly browned on both sides.

algeriachorba1On to the soup. While there are, as I mentioned above, various versions of Chorba, I went with the Chorba Frik, because it was something different. Frik is green wheat that’s been roasted or smoked. Now, green wheat isn’t something I can find here, nor pre-roasted frik. My choices are basically whole wheatberries, peeled wheatberries, or trigo mote, which is a common Peruvian ingredient – peeled wheatberries that have been treated the way you’d treat corn for making tortilla masa harina, with lye. Now, in other parts of the world that’s not as common to find, and the substitution recommendations, surprisingly, weren’t for wheatberries of any sort, but for bulghur wheat, which I do have, and considered, but I liked the idea of a roasted whole wheat of some sort.

algeriachorba2So I roasted trigo mote, the treated wheatberries, figuring those were as close as I was going to get to frik (and the two are used interchangeably, when there’s no other option, in Peruvian cooking, where green wheat, albeit not roasted, is used in northern Peruvian cooking). It gives it a lovely, toasted, smokey flavor.

algeriachorba3Into a pot with a chopped onion, three cloves of garlic, a couple of green chilies, a couple of stalks of celery, and a large carrot, cooked until starting to soften. Interestingly, several sites online recommend not chopping the celery, but just leaving it in large pieces because they remove it from the soup before serving – apparently considering it a flavoring aromatic, but not an edible vegetable.

algeriachorba4Added a large, chopped tomato and a teaspoon each of coriander, cinnamon and salt. Cooked for a couple more minutes.

algeriachorba5Added in a diced zucchini and a can of chickpeas. Another couple of minutes.

algeriachorba6Added the roasted wheat.

algeriachorba7A quartet of chicken thighs nestled in.

algeriachorba8Topped off with water to cover – in this case, no need for a stock – everything that you’d put into making a good chicken stock is already in the pot. Brought to a simmer and cooked until the chicken and the wheat were done.

algeriachorba9About a cup of mixed herbs – the leaves from the celery stalks, parsley, cilantro, and mint – roughly equal proportions. Stirred in during the last five minutes of cooking.

algeriachorba10The finished soup.

Next week, Angola. And, by the way, if, as I go along, any of my readers have insights into the upcoming country’s cuisine, please, please, make suggestions for the soup and “bread”!



Sunchoke and Sundry

2015.Oct.01 Thursday
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I’ve written in the past about the annual BA Food Week event. It’s one that in general I’ve ignored, I sort of gave my reasons there. That was 2013. Last year, I decided to throw myself into it and give it a shot, rather than just whinging, and made it to six spots (here, here, […]

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The Bread & Soup Project #2 – Albania

2015.Sep.29 Tuesday
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There are a myriad of ways I could go with this project. I decided alphabetically by country. Accept it. Embrace it. I can see already that the difficulties, too, are myriad, but I’m game: I have to decide what soup and what filled bread or turnover-ish thing really represents an entire country’s cuisine, and then […]

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The Season of Food (Festivals)

2015.Sep.28 Monday
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I’ve never figured out why, but all of the 2-3 dozen ethnic food festivals here in BA seem to take place over the winter – which to me seems the worst time of the year to have outdoor events. Those are quickly followed on by the big gastronomy festivals, like Bocas Abiertas (this past weekend), […]

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The Burgers They Keep a’Comin’…

2015.Sep.25 Friday
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It’s starting to seem like every week I hear about another new gourmet burger spot that’s opened up. Where just a few years ago, it was an actual search to find a burger worth even considering, now my list of places to try is getting longer than I can keep up with. I suppose I […]

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The Bread & Soup Project #1 – Afghanistan

2015.Sep.22 Tuesday
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This photo might be the most “liked” of my photos in the last year or two on both Facebook and Instagram. It clearly struck a chord – but then, bread and soup tend to, no? I have this vaguely formed idea of exploring, one country at a time, what amounts to the national bread, preferably […]

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A Few New Dishes

2015.Sep.20 Sunday
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Over the last weeks, since returning from our adventures, a few new plates have found their way onto the menus. A few others, also new, are still “works in progress” that need some tweaking. And, I have yet to sit down and come up with some new inspirations from our travels in Colombia, Ecuador and […]

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You Put Da Herbs in Da Coconut…

2015.Sep.18 Friday
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With vacation and all, it’s been awhile since we had one of our online cooking challenges. We came up with this idea to have a more random selection of ingredients that we’re giving a shot at – we each came up with a list of a few dozen ingredients that over time we’d have thrown […]

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Bite Marks #21

2015.Sep.16 Wednesday
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Time to get back into the swing of nibbling my way through casual joints around the city. Let’s dive right in, and I think, from least interesting to most will be the way I work my way through this round. Takeout and delivery only Mexican has been available for a bit from Chiwa’s, Gorriti 3579 […]

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